Try our spiced celeriac rostis, then check out our celeriac and potato rostis, spiced potato rostis, and parsnips rostis. We’ve also got plenty more celeriac recipes to try.
Ingredients
- celeriac ½, peeled and coarsely grated
- floury potatoes 2 medium, peeled and coarsely grated
- cornflour 2 tbsp
- eggs 5, (we used Clarence Court Burford Browns)
- cumin seeds 1 tbsp
- black peppercorns ground to make ½
- olive oil 2 tbsp
- yogurt 150ml
- rose harissa 2 tbsp
- lemon ½, juiced
- spring onions 2, thinly sliced
Method
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Step 1
Tip the celeriac and potatoes into a thin, clean tea towel and squeeze out as much liquid as possible. Put into a bowl with the cornflour, 1 egg, cumin seeds, ground peppercorns and plenty of salt. Stir thoroughly to combine.
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Step 2
Heat 1 tbsp of the olive oil in a large non-stick frying pan over a medium heat and spoon in four mounds of the celeriac mix to make 10cm-round rostis, then press to flatten. Fry for 4-5 minutes or until deeply golden, then flip and repeat. Keep warm in a low oven while you cook the rest with the remaining oil.
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Step 3
Mix together the yogurt, harissa and lemon juice in a bowl.
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Step 4
Fry the remaining eggs to your liking, then spoon the yogurt between four plates. Top with the hot rostis and fried eggs, then scatter over the spring onions.
Nutritional Information
- Kcals 386
- Fat 21g
- Saturates 4.3g
- Carbs 29.4g
- Sugars 5.4g
- Fibre 7.1g
- Protein 16.3g
- Salt 0.9g
